If youโre a huge fan of vegan dips like I am, then youโre sure to love this Vegan Aioli recipe! Itโs garlicky, savory, and so dreamy and the ultimate dip for potatoes. Plus, it’s so quick and easy to make!
You wonโt find many restaurants that have ready-made batches of vegan garlic aioli. Good luck finding it in a store too. Thankfully, this typical egg yolk-heavy sauce is a breeze to make vegan using just a handful of everyday ingredients.
Please believe when I say the finished sauce is incredible. Itโs creamy, luscious, garlicky, and rich. Youโll have a hard time believing itโs vegan (and nut-free). The best part is you can use it anywhere, like on top of grilled tofu skewers or crispy smashed potatoes, on veggie burgers, as a replacement for vegan sour cream, and so much more.
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. What to serve with
6. Frequently Asked Questions
7. Recipe card
Why this recipe works
Creamy yet wholesome. No eggs needed.ย
Traditional aioli recipes (AKA the ones that originated in the Mediterranean) are made in a mortar and pestle with just garlic, olive oil, and salt (naturally vegan!). But, it takes a lot of arm work to emulsify these ingredients and it breaks easily, so most modern recipes use egg yolks. Yet, eggs arenโt needed for a creamy, fluffy aioli.ย
Here, we use tofu to build that creamy, luxurious body (it also has a neutral flavor). When blended up with some oil, firm tofu mimics the consistency of traditional aioli surprisingly well (and makes it more wholesome than your standard aioli) and acts as a natural thickener. Plus, without raw eggs, thereโs no need to worry if itโs safe to eat!
Two variations included: easy and easier.
Okay, so I wouldnโt call this recipe anything other than easy. However, the cheaterโs aioli I included is REALLY easy. Instead of using a food processor to emulsify the aioli ingredients together, the cheaterโs version simply whisks vegan mayo, garlic, lemon, and simple seasonings together in no time.
A million and one uses.
This rich and garlicky sauce is endlessly versatile. Swap plain vegan mayonnaise for garlic aioli when youโre craving extra savoriness, use it as a dipping sauce or spread with both roasted vegetables and vegan junk food, or drizzle it over your favorite salad or grain bowl. It also happens to be a naturally vegan, gluten-free, and nut-free condiment, so you can enjoy it with all of your favorite snacks!
PS: If you’re looking for another flavor-heavy condiment that can be made in just minutes, my Vegan Ranch Dressing is a must-make!
Ingredient notes
Firm tofu. Blended tofu gives this vegan aioli a luscious texture and neutral flavor (plus it doesnโt hurt that itโs nut-free). Soft or silken tofu also works well, but youโll need to squeeze out as much water as you can first to avoid a watery aioli.ย
Using tofu also keeps this recipe nut-free for those dealing with allergies. If you happen to have a soy allergy, try the cheater’s aioli option instead.
Garlic. Finely grated garlic adds a bold, zingy flavor thatโs essential to aioli, but briefly macerating it in lemon juice mellows its pungent bite.
Lemon zest and juice. This dip is bright, zesty, and zingy thanks to fresh lemon zest and lemon juice.
Aquafaba. AKA the liquid from a can of chickpeas. I usually reserve aquafaba for sweet vegan desserts, like my best-ever brownies and banana bread. However, making aioli with aquafaba gives it a frothy, whipped quality.
Avocado oil. Aioli needs to be rich and avocado oil gets this done, no problem. Itโs mild in flavor but if you prefer a stronger olive oil flavor, feel free to use extra virgin olive oil instead. I like to use half avocado oil and half extra virgin olive oil for extra flavor without overpowering the entire aioli.
White pepper. For a sharp and bright peppery flavor. Use black pepper if you canโt find white pepper.
Step-by-step instructions
First, grate the garlic. A cheese grater or microplane will make this easy.
Add the garlic to a bowl along with the salt, lemon zest, lemon juice, and mustard. Stir, and let the mixture rest for 10 to 15 minutes. This time will tone down the strong flavor of raw garlic.
Froth the aquafaba. Add the aquafaba to a food processor and blend until itโs frothy and light. Pour the garlic-lemon mixture into the processor and blend again. Lastly, add the tofu and blend one more time.
Add the oil. Slowly drizzle the oil into the spout while the mixture is blending. Donโt pour the oil in all at once.
Refrigerate. Transfer the sauce to a jar, airtight container, or squeeze bottle and place it in the fridge for a few hours. The time and cold temperature will help it thicken and allow the flavors to get to know each other.
Afterward, serve it any way you like and enjoy!
Want to save time? Make the cheaterโs aioli recipe in the second recipe card instead! Itโs quick and doesnโt require any tools except for a bowl. Plus, itโs outrageously delicious.ย
Tips for making this recipe
Raw garlic is really powerful.ย
Briefly macerating the garlic in the lemon juice, salt, and mustard mellows its sharp pungent flavor.
I recommend using a kitchen scale to weigh the garlic. If you accidentally use too much, the flavor can be overpowering.
Make sure the aquafaba is frothy.
This can be hard if youโre using a large food processor. To ensure it becomes frothy and airy, hold the base of your food processor and slightly tilt it to the side so that the blades can reach the aquafaba.
Let it chill.
Yes, you can use the aioli as soon as itโs mixed together, but itโs so much better after sitting in the fridge for a few hours! The texture will thicken and all of those amazing flavors will meld together.
Ways to use vegan aioli
- Drizzle it over crispy smashed potatoes or roasted potatoes.
- Use as a dip for French fries or sweet potato fries for dipping, or for something lighter, pair with a cruditรฉs and cracker platter.
- Spread it on sandwiches or veggie burgers instead of regular mayo. Itโs particularly amazing on a thick slice of ciabatta or sourdough with my BBQ tempeh piled on.
- Use it to make roasted vegetables taste even better. Especially good drizzled on cauliflower, broccoli, or cabbage (we love it over roasted cabbage with vegan sausage and sauerkraut), or serve it on the side for dipping.
- Spoon some over tacos instead of vegan sour cream or crema.
- Swap the vegan Caesar dressing for garlic aioli. If itโs too thick, just thin it out with a splash of water.
Frequently Asked Questions
Store the aioli in an airtight jar for 5 to 6 days in the fridge. I donโt recommend freezing it because it will separate upon thawing.
Aquafaba is simply the liquid from a can of chickpeas. If your canned chickpeas are salted, add a bit less salt to the aioli, then taste and adjust as needed.ย
We love the Follow Your Heart Original Vegenaise the most here at RPL (itโs also widely available and relatively wholesome for mayo). The flavor is lovely and the texture is creamy, yet airy and not gloopy like traditional mayo. We also like Sir Kensingtonโs Vegan Mayo.ย
Try the cheaterโs aioli and use a soy-free vegan mayo, like Follow Your Heart Soy-Free Vegenaise.ย
It’s possible you didn’t measure out enough tofu or accidentally measured too much of the aquafaba or lemon juice, but keep in mind that the aioli will thicken a decent amount when it chills in the fridge.
More creamy vegan dips and sauces
- Vegan Raita (Indian Yogurt Dip) (creamy and cooling)
- Classic Cashew Cream (the perfect all-purpose sauce)
- Cheesy Buffalo Cauliflower Dip (a dump-and-go Instant Pot recipe!)
- Cashew Ricotta (for all your indulgent pasta needs)
If you love this Vegan Aioli as much as we do, please be sure to leave a rating and review below :) Itโs always much appreciated!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan Aioli
Ingredients
- 3 large garlic cloves (15g)*
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- ยฝ cup + 2 tablespoons (155g) firm tofu
- 3 tablespoons aquafaba
- ยผ cup (56g) avocado oil*
- โ teaspoon white pepper, or several cracks of black pepper, plus more to taste
Instructions
- Use a grater or microplane to grate the garlic. Add the garlic to a small or medium bowl, along with the salt, lemon zest, lemon juice, and mustard. Allow to rest for 10 to 15 minutes to mellow out the pungency of the garlic.
- Drain the tofu, measure it out, and gently pat it dry several times.
- Add the aquafaba to a food processor. Blend until the mixture is frothy (if your machine is large, you may need to hold the base of your food processor and slightly tilt the machine to the side so you can froth the aquafaba). Add the garlic-lemon mixture and blend again. Add the tofu and blend once more until the mixture is smooth.
- With the center cap or spout open, slowly drizzle in the oil (do not add the oil all at once). Blend until very smooth.
- Taste, adding more salt or lemon juice as desired. Add in the white pepper or black pepper. Transfer to a jar, cover, and refrigerate for a few hours to thicken and to allow the flavors to meld together (you can serve it immediately though). Stays good in the fridge for 5 to 6 days.
Notes
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Cheaterโs Aioli
Ingredients
- ยพ cup (150g) vegan mayonnaise*
- 3 garlic cloves (12 to 15g)
- ยผ teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 ยฝ tablespoons lemon juice
- 1/4 teaspoon Dijon mustard
- Several cracks of black pepper or ยผ teaspoon white pepper
Instructions
- Use a grater or microplane to grate the garlic. Add the garlic to a small or medium bowl, along with the salt, lemon zest, lemon juice, and mustard. Allow to rest for 10 to 15 minutes to mellow out the garlic.
- Stir this mixture into the mayo. Transfer to a jar, cover, and refrigerate for 1 hour before using.
Notes
Recipe:ย Nisha Voraย / Rainbow Plant Life | Photography:ย Rosana Guay and Nisha Vora
I have a question, and don’t shoot me for it, but I am not vegan, I just enjoy your recipes immensely, so can I use actual egg whites instead of the aquafaba? The chickens are very well cared for from the neighbour’s bio-farm, so no judgement. I know them, I know him.
Thank you for your help (& understanding) with this.
Anne
Hi Anne, we’re vegan and don’t cook with eggs, so I’m afraid we cannot advise you about whether it will work in this recipe. Sorry we can’t be of more help!
Ooh! I have been making a version of the cheater’s aioli for years, but yours sounds even tastier. Definitely going to try the tofu one though, as it looks and sounds wonderful!
We hope you love it, Sylvia! :)
Have used the Cheater’s Aioli many times and love it esp as I’m always so short on time! I add a drop of maple syrup to amp up that deliciousness. :) Looking forward to trying the regular version.
Cindy, So glad to hear you love this recipe!
Seeing vegan aioli recipes always makes me giggle. Nothing wrong with this sauce, it’s delicious, and I generally think you are one of the best vegan cooks out there. The origin of allioli is disputed but the word is unmistakenly Catalan, meaning garlic (all) and oil (oli). My grandma made it herself with a mortar and pestil and it contained nothing but garlic and oil. It’s a bit work-intensive, but the taste is incredible.
The texture is great and it was super easy to make! I can’t wait to dip some potatoes in this. The only thing I would do differently next time is use either half or all roasted garlic instead of raw. The garlic flavor was pretty overwhelming and sharp on the palate, even though I followed the suggestion to weigh it out. It did mellow out some after sitting in the fridge overnight but still too strong for my personal preference.
Thanks for taking the time to share your thoughts with us, Jessica. Your review is much appreciated.
Can you use a vitamix instead of a food processor?
Hi Pammer, yes!
My partner and I have already made this twice! It’s easy, quick and so delicious! We tried it with sweet potato fries last night and it was amazing. Just one question – would it freeze well? We doubled the recipe to use up the rest of the tofu and ended up with too much – oops!
Wonderful, Mirabelle! Thanks for sharing :) And unfortunately aioli doesn’t freeze well. The texture will change too much, from what we know :/
Thank you much for the quick reply! I guess weโll just have to make more fries :)
You’re welcome, and yes! That doesn’t sound like a horrible idea LOL
I want to say thank you so much for a nut and coconut free recipe! We donโt do either, but we do soy so this is just perfect. I know it will be great because every recipe Iโve tried so far has been fantastic. So happy to add this to our rotation!
Truly outstanding, like every other recipe of yours Iโve made! Just WOW! ๐คฉ
Thank you Nisha โค๏ธ ๐
I must admit, I was a little skeptical upon seeing the ingredients in this aioli. Tofu? In a sauce? Really?
But then I thought, “Nisha hasn’t steered me wrong this far.” I’ve probably made 10+ of your recipes and, without exception, they’ve been excellent. Plus, I saw someone else’s review in French and figured, the french know what they’re doing when it comes to aioli.
So I followed the instructions and, lo and behold, I was not disappointed. This is definitely the best aioli I’ve had since going vegan. I can’t promise I’ll never doubt you again, Nisha, but I resolve to overcome any doubts in the future. Thank you!
Cette recette est Incroyable et tellement novatrice, c’est un atout de plus, vers le vรฉgรฉtalisme !!!
Sincรจres remerciements, pour cette invention spectaculaire, mais ou vas-tu chercher tout cela ?
C’est un grand service que tu nous offres, car avec le manger vรฉgan, mes sauces sont devenus basique, quelle merveilleuse trouvaille !!!
Mille Mercis ร toi Nisha
Merci pour les belles paroles, Bosha!